Best Fettuccini Carbonara

Creamy deliciousness. Unlike the authentic version with no cream, this pasta is lathered in bacon, parmesan and cream. Serves 4-6


1 tablespoon olive oil

4 shallots, peeled and finely diced

2 cloves garlic, crushed

1 large brown onion, peeled and finely diced

500g bacon, diced

1 packet (500g) fettuccini pasta

3 eggs yolks 

300ml thickened cream

1 cup shredded parmesan cheese

pepper to taste


Heat oil in a large saucepan over medium-high heat. Fry shallots and onion until softened. Add bacon and fry until bacon is crisp and browned (add garlic when half cooked to avoid burning). Remove from heat.

Bring a large saucepan of lightly salted water to the boil. Add fettucini pasta and cook until al dente (see packet directions for timing). Drain pasta and return it to saucepan.

In a medium bowl, mix egg yolks, cream, parmesan and pepper. Pour bacon mix over pasta then stir in cream mix. Season with salt and pepper to taste.